Wednesday, October 7, 2009

Poured Fondant Pumpkin Cookies

Fall is here! Fall is here!

Don't you just love fall? It is my favorite time of year. More than Spring, more than Summer vacation, more than the Christmas holidays. I love the cooler temps and lower humidity (what little of that we get where I live, LOL.) I love fall colors , pumpkins and turning leaves. I love the promise of the time to be spent with family and friends during the upcoming months.

Recently I used the pumpkin cutter set we featured in a SugarEd free gift promotion to make some cookies using poured fondant and rolled fondant. I cannot locate this exact set anywhere retail, but set 1872 here looks to be very similar.

DIRECTIONS:In a saucepan, combine confectioner's sugar, water and corn syrup. Cook over low heat, stirring constantly, until it reaches a temperature of 92 degrees F (33 degrees C.) Mixture should be thin enough to pour, but thick enough to coat cookie. Add food coloring to desired color and stir thoroughly.

Make sure not to overheat. Overheating will cause the mixture to crystallize and show sugar crystals once dried. It may also become too thick to flow well.

I take it off the heat to pour over the cookies. It will thicken up as it cools. If it gets too thick to flow well, gently heat it back up until it is thin enough again. Again, be careful not to overheat it at any time. If you do it will give you trouble. You will get mad. You will say bad words. You might throw cookies across the room. .....Just sayin'.

I hold the cookie in one hand over the pot and spoon the icing over it, allowing the excess to flow back into the pot.

Coat entire cookie. (I do normally wear gloves for this but was so excited to do this tutorial it slipped my mind.)

Let all the excess drip off and then slide your spoon under the cookie.

Slide the bottom of the cookie across the edge of the pot to scrape the excess off.

Lay it on wax paper or parchment. I do not like to put my cookies on cooling/cookie racks because the icing hardens and sticks to the rack. Then when you release the cookie from the rack it messes up your pretty cookie edge.

See that pool of icing? No worries. When it is all dry and hardened, you scrape that excess off with a palette or exacto knife and you end up with a perfectly clean edged cookie.

For the big kahuna cookies, the process is close to the same.

Use several spoonfuls to get the entire cookie coated well.

Let the excess drip back into the pot.

Hold the large cookie with both hands and tap the sides of your hands on the edge of the pot to get all the excess icing flowing off the cookie.

Slide the bottom of the cookie along the edge of the pot as you take it out to scrape off any more excess.

This is where you get so excited because you have this adorable Jack o' lantern cookie looking back at you! Place him on the parchment too and leave them alone for a while till fully hardened. I leave them for at least a few hours before I clean them up.

Rolled fondant covered:

Roll out your orange fondant and cut out the shape with the cookie cutter you used to make the cookie. Smear a little thinned buttercream onto the cookie to make it stick.

I used a large oval cutter to make indentations into the fondant.

I did this four times to make the indent lines that pumpkins have.

Airbrushing:

Airbrushing adds more depth and dimension and interest to your cookies. It is not necessary to do this, but I like what it adds to the look. I gave it a light overall coating of orange color.

Then I did more pinpoint lines in the grooves with orange.

I did the same thing on the poured fondant cookies.

You can vary the colors if you like. You can add some yellow to give it bright highlights or add some brown to make it more rustic.

Let that dry fully and then add your fondant leaves and arrange!

A beautiful bounty of fall pumpkins!

I love fall stuff!

Here is the fondant one. I even dusted just a tad of pearl dust on this one. Not too much or it will be ugly; trust me on this one.

Thank you so very much for the recipe.If you have access to CK products I think they have a similar cutter to if it is not the same as yours, and also CountryKitchenSweetartssa.com should carry it, they are the retail compqny for CK Products item # is 53-20564

Just tried pouring the fondant over the cookies and I'm extremely frustrated. I don't think I'll ever do this again. The fondant dries fast so there is overlap every time you pour more to cover the whole cookie. My cookies look terrible.